James William Black of Berwick, Nova Scotia was granted a U.S. patent on December 8, 1885, and a Canadian patent on July 5, 1886, for "ice-Cream soda". Black's ice-cream soda, contained whipped egg whites, sugar, lime juice, lemons, citric acid, flavouring, and bicarbonate of soda, was a concentrated syrup that could be reconstituted into a bubbly or fizzy beverage by adding ordinary ice water.
Modern day Canadian cream soda is not really vanilla-flavored in the same way that American cream soda is; instead, it’s an intensely sweet, almost cotton-candy-type flavour. The most popular cream soda in Canada is produced by Crush and is mostly pink, except in Quebec and Newfoundland and Nova Scotia where it is sold clear.
What are 150 of our favourite Canadian things? Read about it here
Modern day Canadian cream soda is not really vanilla-flavored in the same way that American cream soda is; instead, it’s an intensely sweet, almost cotton-candy-type flavour. The most popular cream soda in Canada is produced by Crush and is mostly pink, except in Quebec and Newfoundland and Nova Scotia where it is sold clear.
What are 150 of our favourite Canadian things? Read about it here
